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Ingredients
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Mashed Potatoes
Neck Bone Gravy
Method
Mashed Potatoes
- 1
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- 5
Mash and finish
Mash the potatoes and garlic with a potato masher or ricer to your desired texture. Gradually add the warmed dairy and continue mashing until smooth and creamy. Fold in the cream cheese if using. Season with remaining 1 tsp salt and 1 tsp freshly ground black pepper, tasting and adjusting as necessary. If the mash seems tight, add up to 2–4 tablespoons more warmed milk or half-and-half.
- 6
Garnish and hold
Transfer mashed potatoes to a serving bowl and dot with an extra tablespoon of butter if desired. Sprinkle with chopped fresh chives. Keep warm covered until ready to serve.
Neck Bone Gravy
- 7
Brown the neck bones
Preheat oven to 400°F (optional) or use stovetop only. Pat the neck bones dry and season lightly with salt and pepper. In a heavy Dutch oven or large oven-safe skillet, heat 1 tablespoon vegetable oil over medium-high heat. Brown the neck bones on all sides until well caramelized, about 6–8 minutes. Work in batches if needed. Remove browned bones and set aside.
- 8
Sauté aromatics
Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and cook in the drippings for 5–7 minutes until softened and beginning to brown. Add the smashed garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to remove raw flavor and deepen color.
- 9
Build gravy base
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a roux; it should cook until it darkens slightly but doesn’t burn. Return the browned neck bones to the pot. Slowly pour in the stock while stirring to deglaze the pan, scraping up browned bits from the bottom. Add Worcestershire sauce, apple cider vinegar, bay leaf, and thyme. Bring to a simmer.
- 10
Simmer to develop flavor
Cover and simmer gently on low for 1.5 to 2 hours (or transfer to the preheated oven and braise at 325°F for 1.5–2 hours) until the meat is very tender and falling from the bones and the liquid is richly flavored. Check occasionally and add up to 1/2 cup hot water or stock if the liquid reduces too much.
- 11
Strain and shred meat
Carefully transfer neck bones to a plate. Remove and discard bones and large pieces of fat. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Return the saucepan with strained liquid to medium heat. Pick any meat from the bones, finely chop or shred it, and reserve to stir back into the gravy if desired (this adds texture and flavor).
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Thicken and season
Bring the strained liquid to a gentle simmer. Taste and season with additional salt and pepper as needed. If the gravy needs thickening, whisk together 1–2 tablespoons of flour (or cornstarch slurry: 1 tbsp cornstarch + 1 tbsp cold water) and whisk into the simmering liquid a little at a time until you reach desired consistency. Simmer 3–5 minutes to cook out raw flour taste. If too thick, thin with hot water up to 1/2 cup.
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Finish
Stir the reserved shredded meat back into the gravy. Remove bay leaf and thyme stems. For extra shine and richness, whisk a tablespoon of cold butter into the gravy off the heat. Keep warm until serving; spoon over mashed potatoes.
